CN111264756A - Low-GI whole grain rice and application thereof - Google Patents

Low-GI whole grain rice and application thereof Download PDF

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Publication number
CN111264756A
CN111264756A CN202010146189.0A CN202010146189A CN111264756A CN 111264756 A CN111264756 A CN 111264756A CN 202010146189 A CN202010146189 A CN 202010146189A CN 111264756 A CN111264756 A CN 111264756A
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rice
low
whole grain
coarse cereals
parts
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李永富
黄金荣
史锋
陈正行
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Jiangnan University
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Jiangnan University
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Priority claimed from US16/984,247 external-priority patent/US20200359664A1/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses low-GI whole grain rice and application thereof, and belongs to the technical field of foods. The low GI whole grain rice comprises low GI rice, white rice and coarse cereals; the mass ratio of the low GI rice to the white rice to the coarse cereals is (3-5): (0-2): 5; the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice and 3-10 parts of tartary buckwheat. The invention has no external source, the used raw materials are all natural sources, and the low GI rice, the white rice and the coarse cereals are reasonably matched, so that the content of GI value can be neutralized, the effect of increasing the adhesiveness and elasticity of the low GI whole grain rice can be achieved, the taste can be enriched, and the quality and the taste have smaller difference with the white rice; and the GI value of the product is less than 55, so that the product is a staple food which can be safely eaten by diabetic patients.

Description

Low-GI whole grain rice and application thereof
Technical Field
The invention relates to low-GI whole grain rice and application thereof, belonging to the technical field of food.
Background
The problem that the taste of rice is poor due to the fact that rice grains are mixed with miscellaneous grains and rice grains, the problem that the taste of rice grains cannot be improved due to the fact that rice grains are mixed with miscellaneous grains, the problem that rice grains cannot be mixed with miscellaneous grains and rice grains to achieve the taste of rice grains is solved, the problem that the rice grains cannot be mixed with miscellaneous grains is solved, the problem that rice grains cannot be mixed with miscellaneous grains and rice grains to achieve the taste of rice grains is solved, the problem that the rice grains are not only rich in taste and are used as a healthier diet, the problem that the rice grains are not eaten by people, the rice grains are not easy to be mixed with miscellaneous grains, and the taste of miscellaneous grains is solved, the problem that the rice grains are not eaten by people who eat rice grains, the food grains are not easy to be eaten by people, the problem that the rice grains are not eaten by people, the rice grains are not only cannot eat the rice grains, but also the rice grains are not easy to be eaten by the taste of rice grains, the problem that the rice grains are not only the rice grains, the rice grains are not easy to be eaten by the rice grains, the taste of rice grains, the rice grains are not eaten by the food, the problem that the rice grains are not only the rice grains are not eaten by the rice grains, the rice grains are not easy to be eaten by the taste of rice grains, the rice grains are not easy to be eaten by the rice grains, the problem that the rice grains are not easy to be eaten by the rice grains, the rice grains are not only the rice grains are not easy to be eaten by the taste of rice grains, the problem that the rice grains are not only can be eaten by the taste of rice grains are not eaten by the taste of rice grains, the problem that the rice grains are not only the rice grains are not eaten by the rice grains are not only the rice grains, the rice grains of rice grains are not only is not eaten by the rice grains, the rice grains of the rice grains, the rice grains of the rice.
The food GI has a positive correlation with the postprandial blood glucose response, and can be divided into three types of high GI, medium GI and low GI according to the rise range of the blood glucose at a certain time after the food is ingested, wherein GI 70 is the high GI food, GI 55-70 is the medium GI food, and GI 55-55 is the low GI food. After entering the intestinal tract, the high GI food has the advantages of quick starch hydrolysis, quick digestion, quick absorption and higher postprandial blood sugar response, and is easy to cause chronic diseases such as obesity, hyperglycemia and the like after being eaten for a long time. And because the digestion of starch is slow, glucose is slowly released, the postprandial blood sugar response is low, insulin required by in vivo metabolism is correspondingly low, so that the severe fluctuation of the blood sugar of a human body after eating is avoided, the effect of preventing the blood sugar from fluctuating is obvious, and the control of the blood sugar of the human body in a reasonable range is facilitated.
In addition, low GI foods containing miscellaneous cereals have a stronger feeling of satiety, which is associated with higher dietary fiber in miscellaneous cereals, and low GI whole grain rice is more hungry because of slower starch digestion and release rate, longer duration of energy supply, which reduces lipogenesis, which is beneficial for weight control, while high GI foods work in the opposite direction. A large number of studies show that long-term consumption of low-GI foods has obvious effects on relieving symptoms of hyperglycemia and hypertension, controlling weight and the like.
On the premise of ensuring good taste, the compounding of rice and medium and low GI whole grain rice cannot meet the requirement of the low GI whole grain rice, and the GI of the coarse grain rice is tried to be reduced by increasing the proportion of the low GI coarse grain rice, but when the proportion of single coarse grain exceeds a certain proportion, the taste and flavor of the coarse grain rice are obviously reduced, and the consumer acceptance is low. Similar problems are encountered when various foods with low GI are mixed and added to rice. The research of the team finds that although the low-GI rice has the problems of poor rice cooking taste and low consumer acceptance, the cooking characteristics of different low-GI rice have larger difference, the low-GI rice of specific varieties, rice and coarse cereals are compounded to obviously improve the taste and the flavor of the low-GI whole grain rice through the system test and the sensory evaluation of the domestic common low-GI rice, and the proportion of the coarse cereals in the coarse cereal rice can be increased to 50 percent by pretreating and screening partial coarse cereals and selecting proper coarse cereal varieties and matching various coarse cereals with common rice and low-GI rice, so that the requirements of the low GI of the coarse cereal rice are met, the good taste of the rice is ensured, and the low-GI rice is widely popular with consumers.
Disclosure of Invention
The low GI rice, the rice and various coarse cereals with lower GI values are scientifically compounded to prepare the low GI whole grain rice, so that the low GI whole grain rice is easy to cook like the rice, has similar taste to the rice and is richer in nutrition than the rice. After the low-GI whole grain rice is cooked at normal pressure, the low-GI whole grain rice has higher dietary fiber content, higher phytochemical content and lower postprandial blood glucose response, and is more suitable for being used as staple food for people with hyperglycemia, thereby solving the problem that the people like to eat the staple food and dare not to eat, and improving the life quality of the people. The low-GI whole grain rice contains more than 25 percent of low-GI rice, less than 25 percent of rice and 50 percent of coarse cereals, wherein the coarse cereals comprise low-GI foods such as beans, tartary buckwheat and the like, and the oat germ rice is one of the foods which are generally recognized to be most suitable for people with hyperglycemia in the world. The low GI whole grain rice prepared by the invention provides a better choice for the staple food of the group with type 2 diabetes, and can be used as the staple food of the normal group due to good taste and rich nutrition.
The invention solves the problems of high GI, high starch, low dietary fiber content and the like of the current daily edible rice of families, simultaneously increases the nutrients such as protein, phytochemicals and the like in the rice and balances the nutrition of staple food. The adopted technical scheme is as follows: selecting proper low GI rice and rice, selecting proper coarse cereals to compound, uniformly mixing according to different proportions to obtain the low GI whole grain rice, wherein the rice is not required to be soaked and washed conventionally, adding a certain proportion of water, putting the rice into an electric cooker steamed at normal pressure for cooking for 30-50min, and preserving heat for 20-30min, thus being eaten as staple food.
A first object of the present invention is to provide a low GI whole grain rice comprising low GI rice, white rice and miscellaneous cereals; the mass ratio of the low GI rice to the white rice to the coarse cereals is (1-5): (0-4): 5; preferably, the mass ratio of the low-GI rice to the white rice to the coarse cereals is (1-4): (1-4): 5.
in one embodiment of the present invention, the low GI rice has a hardness of 2000-2700g, an adhesiveness of 20-25 and an elasticity of 0.6-0.8.
In one embodiment of the present invention, the coarse cereals include one or more of mung beans, black rice, oat germ rice, red glutinous rice and tartary buckwheat.
In one embodiment of the invention, the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice and 3-10 parts of tartary buckwheat.
In one embodiment of the present invention, the mung beans are obtained by high-temperature fluidization treatment under the following fluidization conditions: the temperature is 165-180 ℃, and the time is 30-60 s.
In one embodiment of the present invention, the black rice is obtained by high temperature fluidization, and the fluidization conditions are as follows: the temperature is 145-160 ℃, and the time is 30-60 s.
A second object of the present invention is to provide a use of the above low GI whole grain rice in food.
The third purpose of the invention is to provide the application of the low-GI whole grain rice in preparing food for preventing or assisting to improve diabetes.
The fourth purpose of the invention is to provide a preparation method of the low GI whole grain rice, which takes the low GI whole grain rice as the raw material, puts the low GI whole grain rice into a household electric cooker, adds a certain amount of water after washing, and cooks for 30-50min under normal pressure, and keeps the temperature for 20-30min, thus the low GI whole grain rice can be eaten.
The fifth purpose of the invention is to provide a preparation method of the low GI whole grain instant rice, which is characterized in that the method takes the low GI whole grain rice as raw materials, the raw materials are washed, then soaked in water for 30-90min, steamed for 35-50min under normal pressure, added with edible oil, put into a food grade packaging material which can be sterilized under high pressure, sterilized under high pressure for 20-40min, and taken out after cooling, so that the low GI whole grain instant rice is obtained.
The invention has the beneficial effects that:
(1) according to the invention, 3 different varieties of low GI rice are screened out, so that the rice has good taste, good cooking quality and good taste when being compounded with the white rice and the coarse cereals, and the taste value is between 55 and 56 (the full score is 60) through sensory evaluation, so that the rice has small difference with the white rice.
(2) The coarse cereals of the invention are all raw grain seeds and are not treated by the processes of crushing, extruding, puffing, recombining and the like. After part of the coarse cereals are treated by a high-temperature fluidization technology, the coarse cereals do not need to be soaked in advance, and the aim of cooking the coarse cereals and the white rice and the low-GI rice simultaneously can be achieved at normal pressure.
(3) The proportion of the coarse cereals is changed along with the variety change of the low GI rice, and the proportion of the coarse cereals in the formula is 50 percent; the low GI rice, the white rice and the coarse cereals interact with each other and supplement each other, and the quality and the taste of the coarse cereals are synergistically enhanced.
(4) The invention has no external source addition, the used raw materials are all natural sources, and the cooking performance is improved only by the collocation of the raw materials or the moderate pretreatment of coarse cereals, so as to obtain good taste and meet the requirement of low GI; the product GI value is less than 55, and is a staple food which can be safely eaten by diabetic patients.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
1. Sensory evaluation:
and (3) selecting 10 sensory evaluation judges from sensory evaluation method tables of GB/T15682-.
TABLE 1 sensory evaluation score sheet
2. The detection method of the GI value comprises the following steps:
the GI value of the instant rice was measured according to the method of WS/T652-plus 2019 issued by the national health and health Committee on 6, 11/2019.
3. The detection methods of hardness, viscosity and elasticity are as follows:
the texture characteristics of the cooked rice were measured using a TA-XT2i texture analyzer (SMS, UK). During testing, 10 grains of rice are randomly selected at different positions of the middle layer of the steamed rice sample and symmetrically placed on a stage of a physical property instrument for testing, a certain interval is reserved between grains of rice, and each sample is subjected to 5 times of parallel tests.
4. low-GI rice a: purchased from Changzhou Wuyu agricultural science and technology Limited; low-GI rice B: purchased from Zhejiang green giant biotechnology limited; low-GI rice C: purchased from Tianmu lake pharmaceutical Co., Ltd. The relevant properties are shown in Table 2.
TABLE 2 GI value, eating quality and sensory evaluation of different Low GI Rice
Sample name Hardness g Adhesion property Elasticity Taste and color
Rice 1879 30.56 0.801 Moderate hardness, white color and good taste
Low GI Rice A 2547 22.22 0.631 Hard taste and yellow color
Low GI Rice B 2536 21.66 0.655 Hard mouthfeel, loose rice grains and no luster
Low GI Rice C 2657 20.52 0.619 Hard taste and non-uniform cooked rice grains
Example 1:
weighing 35g of low GI rice (A), 15g of common rice, 20g of fluidized mung bean (the fluidization temperature is 180 ℃, and the fluidization time is 55s), 10g of fluidized black rice (the fluidization temperature is 140 ℃, and the fluidization time is 55s), 10g of oat germ rice, 5g of black glutinous rice and 5g of tartary buckwheat according to the mixing ratio, uniformly mixing the raw materials, putting the mixture into a household electric cooker, washing, adding water, cooking for 45min at normal pressure, and preserving the heat for 20min to obtain the low GI rice.
Example 2:
weighing 35g of low GI rice (B), 15g of common rice, 20g of fluidized mung bean (the fluidization temperature is 180 ℃, and the fluidization time is 55s), 10g of fluidized black rice (the fluidization temperature is 140 ℃, and the fluidization time is 55s), 10g of oat germ rice, 5g of black glutinous rice and 5g of tartary buckwheat according to the mixing ratio, uniformly mixing the raw materials, putting the mixture into a household electric cooker, washing, adding water, cooking for 45min at normal pressure, and preserving the heat for 20 days to obtain the low GI rice.
Example 3:
weighing 35g of low GI rice (C), 15g of common rice, 20g of fluidized mung bean (the fluidization temperature is 180 ℃, and the fluidization time is 55s), 10g of fluidized black rice (the fluidization temperature is 140 ℃, and the fluidization time is 55s), 10g of oat germ rice, 5g of black glutinous rice and 5g of tartary buckwheat according to the mixing ratio, uniformly mixing, putting into a household electric cooker, washing, adding water, cooking for 45min at normal pressure, and preserving heat for 20min to obtain the low GI rice.
Comparative example 1: pure white rice
Weighing 100g of common rice, putting into a household electric cooker, washing, adding a certain amount of water, steaming and boiling for 45min at normal pressure, and keeping the temperature for 20min, thus obtaining the rice.
Comparative example 2: omitting rice
Weighing low GI rice A50g, 20g fluidized mung bean (fluidization temperature 180 ℃, fluidization time 55s), 10g fluidized black rice (fluidization temperature 140 ℃, fluidization time 55s), 10g oat germ rice, 5g black glutinous rice and 5g tartary buckwheat, uniformly mixing, putting into a household electric cooker, washing, adding water, cooking at normal pressure for 45min, and preserving heat for 20min, thus obtaining the low GI rice food.
Comparative example 3: low GI omitted rice A
Weighing 50g of common rice, 20g of fluidized mung bean (the fluidization temperature is 180 ℃ and the fluidization time is 55s), 10g of fluidized black rice (the fluidization temperature is 140 ℃ and the fluidization time is 55s), 10g of oat germ rice, 5g of black sticky rice and 5g of tartary buckwheat according to the mixing proportion, uniformly mixing, putting into a household electric cooker, washing, adding water, cooking for 45min at normal pressure, and preserving heat for 20min, thus obtaining the edible rice.
Comparative example 4: pure coarse cereal rice
Weighing 20g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 10g of fluidized black rice (the fluidization temperature is 140 ℃, the fluidization time is 55s), 10g of oat germ rice, 5g of black glutinous rice and 5g of tartary buckwheat, uniformly mixing, putting into a household electric cooker, washing, adding water, steaming at normal pressure for 45min, and preserving heat for 20min to obtain the instant food.
TABLE 3 sensory evaluation tables of comparative examples and examples
Name (R) Appearance of the product Color and luster Hardness of Elasticity Viscosity of Taste score Sensory evaluation
Example 1 14 14 9 9 9 55 Moderate hardness, rich taste and attractive color
Example 2 15 14 9 9 9 56 Moderate hardness, uniform cooked rice and layered taste
Example 3 14 15 9 9 9 56 Moderate hardness, attractive color and strong chewing
Comparative example 1 15 14 9 9 9 56 Moderate hardness, monotonous taste and high GI
Comparative example 2 8 8 4 4 4 32 Hardness, poor viscosity, non-uniform cooking of rice
Comparative example 3 15 14 9 9 9 55 Moderate hardness, good taste, middle GI
Comparative example 4 8 7 3 4 3 26 Hard, rough taste and bad taste
Table 4 edible quality and sensory evaluation results of comparative examples and examples
Name (R) Hardness g Adhesiveness Elasticity GI value
Example 1 2153 16.12 0.851 53.14
Example 2 2117 16.71 0.854 53.54
Example 3 2195 16.15 0.865 54.27
Comparative example 1 1879 18.56 0.841 89.97
Comparative example 2 2342 13.47 0.824 55.21
Comparative example 3 2230 17.34 0.733 65.41
Comparative example 4 2894 9.45 0.511 50.31
3 kinds of rice that this technique passes through the screening are low GI rice, through detecting, its GI value all is less than 55, nevertheless because its taste and stickness, elasticity are not enough, so need match suitable rice and carry out the interordination, in order to reach the viscosity that increases low GI whole grain rice, the hardness of neutralization low GI rice and increase its elastic purpose, through adding low GI rice and white rice and interordination, add suitable coarse cereals again, can make low GI whole grain rice value be less than 55, reach the standard of low GI food. The obtained low-GI instant coarse cereal rice with the whole cereals has the advantages of rich taste, moderate hardness, proper viscosity and attractive color. In the raw materials of the low-GI whole grain rice, the low-GI rice, the mung bean and the tartary buckwheat are all low-GI foods, and the oat germ rice is a medium-GI food. It can be seen that the GI of the sample can be reduced to 55 or less by blending different materials. By adding 50% of coarse cereals, the GI value of the rice can be obviously reduced, the taste of the rice is improved, the viscosity of the low-GI whole grain rice is reduced, the low-GI whole grain rice also has special flavor of the coarse cereals, the release of blood sugar can be obviously delayed after the taste of the low-GI whole grain rice is enriched and the area under a blood sugar curve is controlled, so that the aim of reducing the blood sugar index is fulfilled. Since the varieties of low-GI rice vary slightly from one rice variety to another, they exhibit different properties depending on their basic ingredients. The rice flour is matched with common white rice and coarse cereals according to the characteristics, the advantages and the disadvantages are made up, the GI value, the hardness, the adhesiveness and the elasticity of a sample are taken as reference indexes, sensory evaluation is combined, the index of the white rice is taken as a reference value, and an optimal combination formula is screened out.
The results in tables 3 and 4 show that after different varieties of low-GI rice are matched with common rice, the three types of low-GI rice in the embodiment are compounded with the common rice, and then coarse cereals such as low-GI tartary buckwheat, mung beans and the like are added, so that the low-GI whole grain rice is prepared, and the taste value of the low-GI whole grain rice is not obviously different from that of the common white rice. Through detection and comparison, the hardness of the low-GI whole-grain rice of examples 1, 2 and 3 is slightly higher than that of ordinary rice, so that the hardness of the GI whole-grain rice can be obviously reduced by adopting a technology of matching the ordinary rice with the low-GI rice, and meanwhile, the coarse cereals can be cooked with the white rice without soaking due to fluidization treatment. Researches show that the hardness of the processed coarse cereals is obviously reduced after the coarse cereals are steamed and boiled. The hardness of the examples is slightly higher than that of common rice, P is more than 0.05, the difference is not obvious, and sensory evaluation results also show that the taste difference is small. The low GI whole grain rice has uniform appearance, attractive color, moderate hardness, taste similar to white rice, more layering sense than the white rice, flavor of coarse cereals and GI (glycemic index) obviously lower than that of the white rice. The hardness in the edible qualities of examples 1, 2 and 3 was closer to that of the rice of comparative example 1, slightly harder than that of the rice of comparative example 1, acceptable, and had better dispersibility, lower adhesiveness, better elasticity and chewy feeling than that of comparative example 1. The GI value of the low GI whole grain rice prepared from the prepared low GI coarse cereals is between 53.14 and 54.27, and compared with the GI (89.97) of the comparative example 3 (common white rice), the GI value is reduced by about 40 percent compared with the GI (89.97) of the comparative example 1, and the GI value is obviously reduced. Comparative example 2 removing the white rice, blending the low GI rice with the coarse cereals, which can significantly reduce the GI of the low GI whole grain rice, but the taste scores are all lower than comparative examples 1, 2, 3, applying the low GI rice alone to the low GI whole grain rice can only reduce the GI value, has no obvious effect on improving the palatability, and the low GI rice cannot be completely cooked, resulting in uneven uncooked rice. Therefore, the proper proportion of the white rice and the low GI rice can assist the application of the low GI rice in the low GI whole grain rice, and has obvious effects on improving the appearance, color, softness, hardness, viscosity and elasticity of the low GI whole grain rice. Compared with examples 1, 2 and 3, the low GI rice is removed in comparative example 3, the taste score is close to that of comparative example 1, the mouthfeel is rich, and the GI value is 65.41 through detection, so the low GI rice does not meet the standard of low GI foods and cannot be used as a low GI whole grain rice formula for research. In comparative example 4, the low GI rice and the ordinary rice are removed, and the coarse cereals are compounded according to the original proportion and then cooked, so that the GI value is reduced more, but the palatability is poor, the hardness reaches 2894g, the viscosity is poor, the elasticity is insufficient, and the coarse cereals cannot be eaten normally. The taste score was 26 points, significantly lower than in examples 1, 2, 3. Therefore, the low GI rice and the white rice are reasonably matched, and 50% of proper coarse cereals are added according to the proportion of 1: the low GI whole grain rice compounded according to the proportion of 1 not only can neutralize the GI value content, but also can play a role in increasing the adhesiveness and elasticity of the low GI whole grain rice, enrich the mouthfeel and improve the color of the low GI whole grain rice.
The low GI whole grain rice is cooked by a household electric cooker steaming mode under normal pressure, compared with other coarse grain rice, the raw materials keep the original appearance and taste of the coarse grains, the crushing and recombination processing technology is avoided, the low GI rice raw materials are not pretreated by starch α and the like, the coarse grains are not required to be soaked after high-temperature fluidization treatment, the soaking time can be reduced, and the loss of active substances in the coarse grains can be reduced.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. A low GI whole grain rice, wherein the low GI whole grain rice comprises low GI rice, white rice and miscellaneous cereals; the mass ratio of the low GI rice to the white rice to the coarse cereals is (1-4): (1-4): 5.
2. the low GI whole grain rice according to claim 1, wherein the low GI rice has a hardness of 2000-2700g, an adhesiveness of 20-25 and an elasticity of 0.6-0.8.
3. The low-GI whole grain rice according to claim 1 or 2, wherein the coarse cereals include one or more of mung beans, black rice, oat germ rice, red glutinous rice and tartary buckwheat.
4. The low GI whole grain rice according to claim 3, wherein the coarse cereals include 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice and 3-10 parts of tartary buckwheat.
5. The low GI whole grain rice according to claim 4, wherein the mung beans are high temperature fluidized under the following conditions: the temperature is 165-180 ℃, and the time is 30-60 s.
6. The low GI whole grain rice according to claim 4, wherein the black rice is high temperature processed by fluidization under the following conditions: the temperature is 145-160 ℃, and the time is 30-60 s.
7. The use of the low GI whole grain rice of any one of claims 1-6 in food products.
8. Use of the low GI whole grain rice of any one of claims 1 to 6 for the preparation of a food for preventing or aiding in the amelioration of diabetes.
9. A preparation method of low GI whole grain rice, characterized in that, the method takes the low GI whole grain rice of any claim 1-6 as raw material, the low GI whole grain rice is put into a household electric cooker, a certain amount of water is added after washing, the low GI whole grain rice is steamed and boiled for 30-50min under normal pressure, and the temperature is preserved for 20-30 min.
10. A preparation method of low GI whole grain instant rice is characterized in that the method takes the low GI whole grain rice as claimed in any one of claims 1-6 as a raw material, the raw material is washed, then is soaked in water for 30-90min, steamed for 35-50min under normal pressure, added with edible oil, put into a food grade packaging material capable of being sterilized under high pressure, sterilized under high pressure for 20-40min, and taken out after cooling, so that the low GI whole grain instant rice is obtained.
CN202010146189.0A 2020-03-05 2020-03-05 Low-GI whole grain rice and application thereof Pending CN111264756A (en)

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CN112493399A (en) * 2019-10-25 2021-03-16 江南大学 Functional five-cereal mate for reducing blood sugar

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112493399A (en) * 2019-10-25 2021-03-16 江南大学 Functional five-cereal mate for reducing blood sugar

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